Description
Delicious and creamy stuffed jumbo shells filled with a savory mixture of ricotta, spinach, and pesto, baked in marinara sauce and topped with fresh mozzarella and basil for a comforting Italian-inspired meal.
Ingredients
Filling
- 10 oz frozen chopped spinach, thawed and drained
- 15 oz whole milk ricotta cheese (about 1 3/4 cups)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp pesto, divided (homemade or store-bought)
- 1 large egg
- 1 tsp kosher salt
- 1/2 tsp black pepper
Pasta and Sauce
- 7 oz jumbo shell pasta (approximately half a standard box)
- 1 jar marinara sauce (about 24 oz)
Topping
- 4 oz fresh mozzarella cheese, torn into pieces
- 1 tbsp fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the stuffed shells later.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the jumbo shell pasta until al dente according to package instructions. Drain well and set aside.
- Prepare Filling: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, drained chopped spinach, 1 tablespoon of pesto, egg, kosher salt, and pepper. Mix thoroughly until well incorporated. Transfer this mixture into a plastic bag and snip a 1-inch opening at the corner to create a piping bag.
- Assemble Baking Dish: Pour 1/2 cup of marinara sauce into the bottom of a baking dish, spreading evenly to create a sauce base.
- Stuff Shells: Using the prepared piping bag, squeeze a few tablespoons of the cheese and spinach filling into each cooked jumbo shell, ensuring they are filled generously. Place the filled shells open side up into the baking dish on top of the sauce. Repeat until all shells are filled and arranged in the dish.
- Add Sauce and Toppings: Pour the remaining marinara sauce evenly over the stuffed shells. Dot the top with the remaining tablespoon of pesto and scatter torn pieces of fresh mozzarella over the shells. Sprinkle chopped fresh basil on top for added flavor.
- Bake: Bake in the preheated oven at 350°F for 30 to 40 minutes, or until the cheese is bubbly and hot throughout. For a beautifully browned top, optionally broil for 2-3 minutes at the end of baking, watching carefully to avoid burning.
Notes
- Make sure to thaw and thoroughly drain the spinach to prevent watery filling.
- Using a piping bag for the filling helps easily stuff the shells without mess.
- Feel free to swap out pesto with sun-dried tomato pesto or basil pesto based on your preference.
- Leftovers store well in the refrigerator and can be reheated covered in the oven or microwave.
- For a gluten-free option, substitute the jumbo shells with gluten-free pasta shells available at most stores.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
